Rosemary Seed Crackers

This is a recipe from www.samibloom.com.  You can a bag of crackers similar to this for $10 per bag, called "Ella's Flats," which are made here in Naples, Florida.  www.ellasflats.com
This simple recipe makes one tin of crackers. You can package them into cellophane bags and wrap them with a ribbon for a unique hostess gift.
Vary the seed combinations as long as the amounts are consistent.  You can add poppy seeds as well.

Ingredients 

100g unsalted sunflower seeds (1/2 cup + 2 Tbs)

100g unsalted pumpkin seeds (pepitas) (1/2 cup + 2 Tbs)

100g white sesame seeds (1/2 cups + 2 Tbs) or a mixture of black & white

40g chia seeds (approx 4 Tbs)

30g whole flax seeds (approx 3 Tbs)

3 Tbs psyllium husk

2 tsp sea salt (or less) or 1 tsp Himalayan Pink salt

2 Tbs fresh rosemary, chopped (or cumin seeds, or fennel or caraway seeds)

Cracked pepper

2 Cups of filtered water


Directions

Preheat the oven to 160C or 325F - Convection or fan-forced if available

1. Combine all ingredients in a large bowl and mix well.
Allow to sit for about 10-15 minutes. It will thicken with the chia seeds and psyllium husk.

2. Line a large baking tray (12"x18") with non-stick parchment paper. Use 2 smaller pans if you don't have a large one.

3. Spread the mixture on the the trays evenly and thinly. This will ensure the crackers are crispy.

4. Bake for 1 hour and 10-20 minutes. Check after one hour. The cracker should be light brown.  Allow to cool. Then break into rough mediums pieces. Store in an air-tight container.

These are great with hummus, cream cheese, or just broken into pieces and used to top yogurt and berries.